Best Damn Vegan Lasagna

• Vegetarian

• Condiments

  • 4 cups Protein-packed marinara sauce or your favorite marinara sauce* (recipe follows
  • 2 cups Savory cashew cream

• Pasta & Grains

  • 1 package No boil lasagna noodles

• Dairy

  • 2 cups Spinach ricotta, Vegan

• Liquids

  • 1/2 cup Water

Found on eatwithinyourmeans.com

Description

Directions

• Preheat oven to 350F.
• Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.
• Layer 5 lasagna sheets over the sauce, overlapping as needed to fit.
• Spread 1 cup of spinach ricotta over the noodles.
• Pour 1 cup of marinara sauce over the ricotta.
• Pour 3/4 cup of savory cashew cream over the marinara sauce.
• Repeat with noodles, ricotta, marinara, and cashew cream.
• Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.
• Set aside remaining 1/2 cup of cashew cream.
• Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.
• Uncover and pour on the remaining cashew cream.
• Bake, uncovered, for 20 minutes.
• If desired, broil the top for 3-4 minutes until browned.
• Let lasagna stand for 15 minutes before devouring.
• Serves 9.
• Heat 4 quart (or larger) saucepan over medium heat.
• Sauté the garlic and salt in olive oil for 30 seconds or so, just to wake up the garlic flavor.
• Add the oregano, if using.
• Stir in the sweet potato and lentils, and cook for a minute or so.
• Add water, then bring to a boil, and reduce to a simmer.
• Simmer for 10-15 minutes until lentils are soft.
• Add in crushed tomatoes, and simmer for another 5 minutes to let the sauce come together.
• Serve as desired.
• Blend all ingredients in a high-speed blender or food processor until creamy and smooth.
• In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture if fine and crumbly.
• Add the tofu, spinach, and basil and pulse to throughly combine.
• Use immediately or store in the refrigerator, covered, for up to a week. It won’t last that long.